Wednesday, October 31, 2012



Original Recipe:

Yields 2 loaves
  • 1 (.25 oz) package active dry yeast
  • 1 1/3 cups warm water (110° to 115°)
  • 1/4 cup vegetable oil
  • 1/2 tsp salt
  • 4 to 5 cups all-purpose flour

The quantities below are for 1 Stromboli. Double the amount if you want to make both loaves.
  • 1/4 lb thinly sliced ham
  • 1/4 lb reduced fat pepperoni
  • Dried basil
  • Dried oregano
  • 4 slices provolone cheese
  • 1 cup shredded mozzarella cheese
  • Extra Virgin Olive Oil

  1. In the bowl of an electric stand mixer, dissolve yeast in warm water. Add oil, salt and 2 cups flour; fitted with the paddle attachment, beat until smooth. Stir in enough flour to form a soft dough. Switching to the dough hook attachment, knead dough on low speed until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  2. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 15 x 12-inch rectangle. (I froze the second portion for a later date.) Arrange ham slices lengthwise down half of rectangle. Place pepperoni on top. Sprinkle with a little bit of basil and oregano. Arrange provolone slices over the top and then add the mozzarella cheese. Sprinkle with a little more basil and oregano. Fold plain half of dough over filling and seal ends well. Brush with oil; sprinkle with oregano.
  3. Bake on a baking sheet at 400°F for 25-30 minutes or until lightly browned. Cool slightly; cut into 1-inch slices.